Step: 1/13

Wash the fennel and reserve the leafy tops. Wash and quarter the tomatoes.

Step: 2/13

Remove the tomato stalks and scoop out the seeds.

Step: 3/13

Crush the garlic cloves with the back of a knife.

Step: 4/13

Heat 1 tbsp oil in a frying pan. Add the garlic and tomatoes. Reduce the heat.

Step: 5/13

Wash and deseed the peppers and cut into fine rings. Roughly chop the fennel seeds. Make small cuts in the bay leaves to help release their aroma.

Step: 6/13

Add the peppers, fennel seeds and bay leaves to the tomatoes and cook gently for 3 minutes. Season with salt and pepper. Remove the bay leaves and transfer the mixture to a bowl to cool.

Step: 7/13

Halve the fennel and cut into wedges then thinly slice.

Step: 8/13

Finely chop the leafy fennel tops.

Step: 9/13

Halve the ciabatta and cut into thin slices.

Step: 10/13

Heat 1 tbsp oil in the pan and fry the bread slices for 1-2 minutes until crisp underneath.

Step: 11/13

Turn the bread slices, add some oil if needed and fry on the other side.

Step: 12/13

Transfer to a plate and leave to cool.

Step: 13/13

Mix the vinegar, lemon juice, a pinch of sugar and the rest of the oil. Wash the basil, shake dry and chop. In a large bowl, mix the bread, tomatoes, fennel, fennel tops and dressing. Season to taste and serve.